Gluten Free Greek Spinach Feta Pastries with Chebe Dough
Flaky triangular pastries filled with a savory mixture of spinach, ricotta, feta, and Parmesan cheese, wrapped in gluten-free Chebe bread dough. These Greek-inspired handheld treats combine the classic spanakopita flavors with a tender, buttery crust that's completely gluten-free. Perfect for appetizers, light lunches, or picnic fare. The nutmeg adds warmth while walnuts provide crunch, and the double-cheese filling creates rich, satisfying bites that please both gluten-free and traditional eaters alike.
Ingredients
- ¼ cup walnuts, chopped(optional)
- 2 tablespoons olive oil
- 1 small white or yellow onion, chopped
- 2 scallions, sliced
- 1 10 ounce box frozen chopped spinach, thawed
- ½ cup ricotta cheese
- 4 ounces feta cheese, crumbled
- 2 tablespoons Parmesan cheese, grated
- ½ teaspoon nutmeg, grated
- 1 ½ teaspoons kosher salt
- ¾ teaspoon black pepper, freshly cracked
- 2 7.5 ounce boxes Chebe All-Purpose Bread Mix
- 4 large eggs
- 6 tablespoons butter, melted, divided use
- ½ cup water
- coarse salt
Instructions
- 1
Preheat oven and line two baking sheets with parchment paper or silicon baking mats
- 2
Toast walnuts in dry skillet until warm and fragrant, stirring often to prevent burning, then let cool
- 3
Heat olive oil in medium skillet over medium heat, add chopped onions and cook until soft and translucent
- 4
Add scallions and cook for another minute, then transfer mixture to mixing bowl
- 5
Squeeze spinach in kitchen towel or paper towels to remove as much liquid as possible
- 6
Add spinach to onion mixture along with ricotta, feta, Parmesan, nutmeg, salt, pepper and walnuts, mix until combined
- 7
Combine Chebe mix, eggs, melted butter and water in large bowl, mix with fork until crumbly
- 8
Dump mixture onto clean work surface and knead until smooth and not sticky
- 9
Divide dough into two equal portions
- 10
Roll each portion between parchment paper into rectangle slightly larger than specified size
- 11
Trim edges straight and cut into squares
- 12
Place filling on one half of each square, brush edges with water and fold into triangles
- 13
Press edges firmly and flatten with fork tines
- 14
Poke fork into top three times for steam vents
- 15
Place on baking sheets, brush with melted butter and sprinkle with coarse salt
- 16
Bake until crusts start to brown, let cool and serve
Tips
Squeeze spinach very dry in kitchen towel to prevent soggy pastries - excess moisture will make the filling watery and the dough tough.
Roll dough between parchment paper for easier handling and to prevent sticking without adding extra flour.
Seal edges firmly with fork tines and add steam vents to prevent bursting during baking.
Good to Know
Refrigerate up to 3 days in airtight container. Reheat in 350F oven for 5-8 minutes to crisp.
Assemble pastries up to 1 day ahead, cover and refrigerate unbaked. Brush with butter and bake as directed.
Serve warm or at room temperature as appetizers or light lunch with Greek salad.
Common Mistakes
Don't skip squeezing spinach dry to avoid soggy filling
Seal edges completely to prevent filling from leaking during baking
Add steam vents to prevent pastries from bursting in oven
Substitutions
Gluten-Free Swaps
requires recipe adjustment
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these dairy-free?
Substitute vegan ricotta and feta alternatives, and use plant-based butter. The texture will be slightly different but still delicious.
Can I freeze these pastries?
Yes, freeze baked pastries up to 3 months. Reheat from frozen in 350F oven for 15-20 minutes until heated through.
What if I can't find Chebe mix?
Use 2 cups gluten-free flour blend with 1 teaspoon xanthan gum, but you may need to adjust liquid amounts for proper dough consistency.